Grilled Lobster with Yucatan-Style Recado (Spice Rub)

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • 1/2 habanero chile (seeded and deviened)
  • 1 garlic clove
  • 1/2 cup sour orange juice
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon whole coriander seed
  • 1 teaspoon mustard seed
  • 1 (1 1/4 pound) lobster
  • Lemon wedges, for garnish
Directions
  • Blend the first 6 ingredients in a blender until smooth and set aside.

  • In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add to the pureed habanero mixture.

  • Preheat a grill on medium high heat.

  • Split the lobster in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster.

  • Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side. Remove and serve with lemon wedges.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Grilled Lobster with Pernod-Caper Butter

    Recipe courtesy of Geoffrey Zakarian